Friday, 2 February 2018 from 09:30 to 15:30 (GMT)

Ticket Information

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Event Details

Using some of Berkshire’s finest produce we’ll show you how to prepare and cook various types of game, highlighting its versatility and health benefits. Before long you’ll be ‘breaking down’ a haunch of venison, using pheasants with versatility and cooking game birds to perfection

• How to cook your game whilst retaining maximum flavour and moistness • Theory on ageing • Slow and fast cooking methods, why and when to use them • During the day you will make venison Scotch egg, venison sausage roll, pheasant Kiev and pheasant thigh casserole • Demonstration on partridge preparation and cooking

Course includes:

Arrival at 9.15am for tea and coffee and course introduction

Enjoy lunch with some of the mornings dishes

We will keep you refreshed with tea, coffee and mineral water throughout the day

Finish course at 3.30pm with some of the day’s cooking to take home with you

To take away: Some of the food cooked on the day and all notes and recipes.